Sour Plums with Salt

Pro tips

• Wash plums thoroughly and pat dry to maximize crunchiness and remove surface dirt before serving.
• Use fine sea salt or kosher salt for even coating and better adherence to the plum skin.
• Serve immediately after salting to preserve the crisp texture; salt will soften the plums if left too long.
• Select uniformly firm, unripe plums—avoid any with soft spots or blemishes for best flavor and texture.

Storage & make-ahead

Store unwashed plums in the refrigerator for up to 2 weeks; prepare and salt just before eating to maintain crunch.

What are Janerik plums and where do I find them?

Janerik refers to unripe sour plums common in Middle Eastern markets, typically available seasonally. Look for small, firm, pale green plums at specialty or ethnic grocers.

Can I use ripe plums instead?

No—ripe plums lack the signature crunch and sharp tartness. Unripe fruit is essential to this dish's texture and flavor.

How long can I store prepared sour plums?

Wash and store unwashed plums in the refrigerator for up to 2 weeks. Prepare and salt just before eating for best crunch.

Is this recipe dairy-free or vegan?

Yes—sour plums with salt contain only fruit and salt, making it naturally vegan and dairy-free.

Can I adjust the salt level?

Absolutely. Salt to taste—start with a light dip and increase to your preference for saltiness and flavor balance.